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These Liege Waffles are a unique, European-style waffle that are caramelized on the outside and chewy on the inside. Be warned: these are so delicious, you will be ruined for any other kind of waffle.

A stack of Liege Waffles with fresh strawberries in the background


Welcome to the wonderful world of waffles! Liege waffles differ from “normal” and even Belgium waffles. They are made with a thick, bread-like batter that uses yeast as a leavening agent. These unique waffles end up caramelized and crispy on the outside and chewy and sweet on the inside.

Liege waffles call for a unique kind of sugar called Belgian Pearl Sugar—also called nib sugar. This sugar is meant to maintain its chunky structure when it is used in baking and cooking. Pearl sugar is often sprinkled atop European desserts, much like pretzel salt is sprinkled on soft pretzels. The beauty of what happens when you use pearl sugar in waffles is that is caramelizes on the outside and creates little bits of undissolved sugar on the chewy inside. The result is a unique and fantastic flavor and texture.

Can I make the batter in advance as it takes a while to rise?

Yes. These take a little planning, from the purchase of the special sugar to the time it takes to prepare them. They are totally worth the effort and the wait. You can prepare the batter the day before and then refrigerate it, but make sure it finishes rising before you refrigerate it. You can also start the process in the morning and serve them as a dessert in the evening, the way the Belgians do.

Where can I find Belgian pearl sugar?

Belgian Pearl Sugar can be found in some specialty stores that carry ethnic and imported food items. You can also order it online from a number of places, like Amazon.

Can liege waffles be frozen and reheated in the toaster?

These are best made fresh, but if you have left-overs and would like a convenient breakfast treat in the future, they can be frozen and reheated in the microwave or toaster.

What toppings are good on Liege waffles?

Liege waffles are delicious eaten plain, or dusted in powdered sugar or cinnamon sugar, but they can also be topped with a variety of toppings for delicious variations on this fantastic dessert.

TOPPING SUGGESTIONS: 

  • Nutella
  • Whipped Cream
  • Cookie Butter (Biscoff)
  • Ice Cream
  • Fresh fruit (strawberries, raspberries, peaches,  etc.)
  • Cinnamon butter
  • Lemon curd + raspberries
  • Cinnamon sugar
  • Caramel topping

PRO TIP: Waffles can be kept warm on a baking sheet in a 200 degree oven until all are cooked and ready to serve.

A stack of Liege Waffle topped with nutella, whipped cream and sliced strawberries

If you like this recipe, you may also enjoy some of these other breakfast treasures:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A stack of Liege Waffle topped with nutella, whipped cream and sliced strawberries
These Liège Waffles are a unique, European-style waffle that are caramelized on the outside and chewy on the inside. Be warned: these are so delicious, you will be ruined for any other kind of waffle.
Prep Time 15 minutes
Cook Time 5 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons instant dry yeast
  • 1/2 teaspoon salt
  • 1/3 cup lukewarm water
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup butter melted
  • 1 cup Belgian pearl sugar
Instructions
  • In the bowl of a stand mixer combing flour, brown sugar, yeast, and salt. Mix together on low using the paddle attachment. Or stir in a large mixing bowl using a spoon or hand mixer.
  • While mixing, slowly pour in lukewarm water. Add in eggs and vanilla extract and mix until just combined.
  • Mix on low, adding in melted butter gradually until batter is smooth. Batter will be very thick and very sticky.
  • Transfer to a large un-greased mixing bowl. Cover and let rise for 1 hour, 30 minutes.
  • Use a large spoon to stir in Belgian pearl sugar until sugar is evenly distributed. Cover and let rise an additional 15 minutes.
  • Preheat a Belgian waffle iron and spray with nonstick cooking spray. Working one waffle at a time, scoop 1/4 cup of batter into the waffle iron. Cook until golden brown on each side.
Notes
NOTE: Waffles can be kept warm on a baking sheet in a 200 degree oven until all are cooked and ready to serve.
 
TOPPING SUGGESTIONS: 
  • Nutella
  • Whipped Cream
  • Cookie Butter (Biscoff)
  • Ice Cream
  • Fresh fruit (strawberries, raspberries, peaches,  etc.)
  • Cinnamon butter
  • Lemon curd + raspberries
  • Cinnamon sugar
  • Caramel topping

Nutrition

Serving: 1waffle | Calories: 471kcal | Carbohydrates: 57g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 375mg | Potassium: 92mg | Fiber: 2g | Sugar: 32g | Vitamin A: 800IU | Calcium: 23mg | Iron: 1.8mg
Course: Breakfast, Dessert
Cuisine: American, Eurpoean
Keyword: Liege Waffles
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Karen
April 1, 2017 7:25 pm

When you say “you can make the batter the night before and refrigerate them after rising.” Does that mean you refridgerate the dough? If so do you have to take the dough out and let it warm up before you cook it in the morning?
Thank you

Anonymous
April 30, 2015 1:40 am

I'm glad I'm such a FG addict, Rachel–otherwise, I would have missed this awesome recipe! Caramelized, crispy, and soft are totally the way to kick off a lazy weekend brunch. Thanks for the share–and it's so nice to meet you over here! Love le blog 🙂

Chantal Griffis
August 15, 2020 4:57 pm

These waffles are not european-style waffels, but real Liege Waffels. The name comes from the town where they were invented. Liege is located east of belgium close to the german border.
The waffle is a belgian invention and are very different per region.
Thats the reason that the waffels have a name to it to determine which kind of waffle it is, because they are very different from each other. By the way Brussels waffles are very good too.
But your receipe is very accurate asap I find the pearl sugar.
Thank you.

April 12, 2019 8:16 am

I have been trying to get more into cooking and I want to make liege waffles. I think that Liege Waffle Dough would be so helpful. I want to eat more Belgian waffles.

Mette
January 18, 2019 6:50 am

Just made dough for yet another batch batch of these wonderful waffles! This is my go to recipe for an afternoon treat. Only issue I have with the recipe is that it takes almost two hours from decision to make and eating……

Jess
January 13, 2019 9:47 pm

My fiance and I just tried out this recipe on a lazy Sunday and we are officially addicted! The only change I made was swapping out lukewarm whole milk for the lukewarm water. Thanks for providing a simple recipe for our first foray into the delicious rabbit hole of liege waffles!

Stephanie
January 20, 2018 1:17 pm

I recently discovered these at a local ski area and just attempted to make them… I need help… my Belgian sugar didn’t caramelize at all! What did I do wrong?!

Stephanie
January 22, 2018 6:06 pm

The sugar stayed white, it got softer, since the pearls are hard. It basically looked like I dropped globs of sugar into the waffles. ☹️

Cristy
September 3, 2018 6:56 pm
Reply to  Stephanie

that is how it is supposed to be. Authentic Leige waffles have crunchy bites of sugar inside

Vicki
August 27, 2017 7:53 pm

These were fabulous. I cut the butter in half because I made a lemon goat cheese spread with blueberries and whipped cream on top! CHRISTMAS morning worthy!

March 24, 2015 5:39 am

There is a place here called Taste of Belgium that makes Liege Waffles and I am obsessed with them. To the point that I am afraid to learn how to make them lol! These look awesome!

March 23, 2015 12:10 pm

Hello Breakfast!! I LOVE waffles, but caramelized waffles, I am drooling!! Can't wait to try!

May 30, 2015 3:57 pm

You should be drooling these were amazing!
Donald

March 23, 2015 11:46 am

Those sound delicious! Waffles > pancakes in my opinion and with some strawberries and whipped cream…. YUM! I've never heard of pearl sugar so I'll have to check it out!

March 23, 2015 4:52 am

I've never heard of a Liege-style waffle before…a quick Google search and I'm sold! Thanks for sharing about these gorgeous style waffles (I love waffles but don't nearly make them enough!) and the Belgian pearl sugar, clicking over to read about it too. Luv that towering shot of your beautiful waffles in the first image! 🙂

Melanie
February 9, 2017 9:27 pm

Can these be made in batches and frozen then popped in the toaster?

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